Low Sodium Vegetarian Dumplings
Delight in the rich, umami-packed flavors of these Low Sodium Vegetarian Dumplings, a healthier twist on a beloved classic. Packed with nutrient-dense ingredients like shiitake mushrooms, napa cabbage, and fresh ginger, these dumplings are bursting with vibrant flavors while keeping sodium levels to a minimum, thanks to the use of low-sodium soy sauce or coconut aminos. Whether steamed, pan-fried to golden perfection, or boiled for a light, tender texture, these versatile dumplings can be customized to suit your preferred cooking method. Perfect as an appetizer or a light main dish, this recipe is an ideal choice for those seeking a heart-healthy, vegetarian-friendly treat without sacrificing taste. Pair these homemade dumplings with a tangy, low-sodium dipping sauce for a crowd-pleasing dish that's as wholesome as it is delicious!
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Ingredients
- 1 cup Shiitake mushrooms (fresh or rehydrated if dried)
- 1.5 cups Napa cabbage
- 1 medium Carrot
- 2 stalks Green onions
- 2 cloves Garlic
- 1 teaspoon Ginger (fresh, minced)
- 1 tablespoon Low-sodium soy sauce or coconut aminos
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 30 pieces Dumpling wrappers (store-bought or homemade, ensure no added sodium)
- 0.25 cup Water (for sealing wrappers)
- 2 tablespoons Neutral oil (for frying, e.g., vegetable or canola oil, optional)
Directions
Step 1
Finely chop the shiitake mushrooms, napa cabbage, carrot, and green onions. Mince the garlic and ginger.
Step 2
In a large skillet, heat the sesame oil over medium heat. Add the mushrooms, cabbage, carrot, green onions, garlic, and ginger. Stir-fry for about 5-7 minutes or until the vegetables are tender and most of the moisture has evaporated.
Step 3
Stir in the low-sodium soy sauce or coconut aminos and the cornstarch. Cook for an additional minute. Remove from heat and transfer the filling to a bowl. Let it cool slightly.
Step 4
Set up a dumpling-making station with the wrappers, a small bowl of water, and the filling.
Step 5
Place one dumpling wrapper in the palm of your hand and scoop about 1 teaspoon of the filling into the center of the wrapper.
Step 6
Dip your finger into the water and wet the edges of the wrapper. Fold the wrapper in half into a half-moon shape, pressing the edges together firmly to seal. You can pleat the edges for a decorative touch.
Step 7
Continue filling and sealing the dumplings until all of the wrappers or filling is used up.
Step 8
To cook the dumplings, you can steam, pan-fry, or boil them: - For steaming: Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves (to prevent sticking). Steam over boiling water for 8-10 minutes. - For pan-frying: Heat 1-2 tablespoons of neutral oil in a non-stick skillet over medium heat. Arrange the dumplings in a single layer and cook until the bottoms are golden brown, about 2 minutes. Add 1/4 cup of water to the skillet, cover with a lid, and steam for 5 minutes until the water has evaporated. Remove the lid and let them crisp up for an additional minute. - For boiling: Bring a large pot of water to a gentle boil. Drop the dumplings in a few at a time and cook for 6-8 minutes, or until they float to the top.
Step 9
Serve hot with a dipping sauce of your choice, such as a mix of rice vinegar, low-sodium soy sauce, and sesame oil.
Nutrition Facts
| Serving size | (1029.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2296.3 |
| Total Fat 58.7g | 0% |
| Saturated Fat 4.2g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 560.6mg | 0% |
| Total Carbohydrate 384.9g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 7.5g | |
| Protein 66.5g | 0% |
| Vitamin D 167.2IU | 0% |
| Calcium 250.4mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 1207.2mg | 0% |
Source of Calories